Linguine With Spicy Beef and Artichokes

Yield: 5 servings (serving size: 1 cup pasta and 1 cup sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 345
  • Calories from fat: 10%
  • Fat: 3.8g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 20.6g
  • Carbohydrate: 56.9g
  • Fiber: 1.7g
  • Cholesterol: 28mg
  • Iron: 4.5mg
  • Sodium: 505mg
  • Calcium: 65mg


  • 1/2 pound ground round
  • 2 cups low-fat vegetable primavera spaghetti sauce
  • 1 cup water
  • 2 tablespoons tomato paste
  • 1/2 teaspoon crushed red pepper
  • 3 garlic cloves, crushed
  • 1 (14-ounce) can quartered artichoke hearts, drained
  • 5 cups hot cooked linguine (about 10 ounces uncooked pasta)


  1. Cook meat in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well, and return meat to pan. Add the spaghetti sauce and the next 4 ingredients (spaghetti sauce through garlic), and stir well. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes. Stir in artichokes; cover and simmer 2 minutes. Serve meat mixture over linguine.
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